Recipe Of The Month – Peach And Raspberry Crumble

The British weather is notoriously unreliable, as recent record rainfall and flooding have demonstrated. The delicious soft fruit available at this time of the year lends itself perfectly to a summer fruit crumble just as much as it does to the more traditional summer desserts.

This easy-to-make recipe will provide a welcome and warming end to any summer meal – and what’s more, it is just as tasty served cold the next day!

Peach and Raspberry Crumble

Fruit filling:
4 ripe but firm peaches
250g raspberries
50g Fruisana Fruit Sugar

Crumble mix:
150g digestive biscuits, crushed finely
150g rolled oats
75g butter
50g Fruisana Fruit Sugar

Fruit filling

1. Wash the peaches. Cut into halves and remove the stones and then slice into thin slices. In a bowl mix together the peach slices, raspberries and then stir in the Fruisana and leave to stand.

Crumble mix

2. Melt the butter, place in a bowl, stir in the crushed biscuits, oats and Fruisana and then mix well to ensure all blended together.
3. In the base of a soufflé or fluted pudding dish place ? of the fruit filling top with ? of the crumble mixture. Place remaining fruit on top and then add the remaining crumble mixture and spread evenly across the top of the fruit.
4. Bake in the oven: electric 190°C, fan 170°C or gas mark 5 for 30-40 minutes until the fruits are soft and the crumble lightly browned.
5. Serve with freshly made custard or whipped cream.